Cranberry Roasted Garlic Risotto

Cranberry Roasted Garlic Risotto
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4 servings


2 tbsp (30 mL) butter
1 small onion, diced
3/4 cup (175 mL) Arborio rice
2 cups (500 mL) chicken broth
3/4 cup (175 mL) Craisins® Dried Cranberries
1 tbsp (15 mL) grated Parmesan cheese
3 cloves roasted garlic (see below)
3/4 cup (175 mL) frozen baby peas, defrosted, optional


Preheat oven to 425°F (220°C). Grease a 1 1/2-quart (1.5 L) covered casserole dish.

Melt butter in a medium saucepan. Add onion; cook over medium heat until soft. Add rice; cook 2 minutes. Add broth and Craisins® Dried Cranberries; bring to a boil and cook for 2 minutes.

Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese, roasted garlic and peas, if using. Serve immediately.

To roast garlic: Cut 1/4 inch (6 mm) off the top of a head of garlic to expose the cloves. Wrap in foil and bake in 350°F (180°C) oven 45 minutes or until soft.


Cranberry Roasted Garlic Risotto

Cranberry Roasted Garlic Risotto

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